MX6278E - Procedimiento para la elaboracion de un sistema enzimatico modificado para inhibir el endurecimiento del pan y otros productos de panaderia - Google Patents

Procedimiento para la elaboracion de un sistema enzimatico modificado para inhibir el endurecimiento del pan y otros productos de panaderia

Info

Publication number
MX6278E
MX6278E MX808867U MX886780U MX6278E MX 6278 E MX6278 E MX 6278E MX 808867 U MX808867 U MX 808867U MX 886780 U MX886780 U MX 886780U MX 6278 E MX6278 E MX 6278E
Authority
MX
Mexico
Prior art keywords
elaboration
bread
hardening
inhibit
procedure
Prior art date
Application number
MX808867U
Other languages
English (en)
Spanish (es)
Inventor
Vincent Alexander Destefanis
Earl Wilbur Turner
Original Assignee
Itt
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Itt filed Critical Itt
Publication of MX6278E publication Critical patent/MX6278E/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/814—Enzyme separation or purification
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/814—Enzyme separation or purification
    • Y10S435/816—Enzyme separation or purification by solubility

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
MX808867U 1979-06-08 1980-06-06 Procedimiento para la elaboracion de un sistema enzimatico modificado para inhibir el endurecimiento del pan y otros productos de panaderia MX6278E (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US06/046,876 US4299848A (en) 1979-06-08 1979-06-08 Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products

Publications (1)

Publication Number Publication Date
MX6278E true MX6278E (es) 1985-03-05

Family

ID=21945874

Family Applications (1)

Application Number Title Priority Date Filing Date
MX808867U MX6278E (es) 1979-06-08 1980-06-06 Procedimiento para la elaboracion de un sistema enzimatico modificado para inhibir el endurecimiento del pan y otros productos de panaderia

Country Status (7)

Country Link
US (1) US4299848A (de)
EP (1) EP0021179A3 (de)
JP (1) JPS5682091A (de)
AU (1) AU537459B2 (de)
CA (1) CA1156507A (de)
MX (1) MX6278E (de)
NZ (1) NZ193837A (de)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4540585A (en) * 1981-05-11 1985-09-10 The Quaker Oats Company Food products containing α-amylase and process
WO1984000876A1 (en) * 1982-09-07 1984-03-15 Quaker Oats Co Food products containing alpha-amylase and process for preparing same
AU3438984A (en) * 1983-10-28 1985-05-22 Vincent V. Amato Coated foodstuffs and method for preparing
US4670270A (en) * 1984-05-07 1987-06-02 Germino Felix J Stearate treated food products
US5264366A (en) * 1984-05-29 1993-11-23 Genencor, Inc. Protease deficient bacillus
US4654216A (en) * 1985-07-31 1987-03-31 Novo Laboratories, Inc. Bread antistaling method
US4851234A (en) * 1986-06-02 1989-07-25 Chung Frank H Y Process for preparing an antistaling agent for baked goods
US4849357A (en) * 1986-10-08 1989-07-18 Miles Inc. Method for the preparation of a hydrophobic enzyme-containing composition and the composition produced thereby
US5035904A (en) * 1988-06-29 1991-07-30 The Pillsbury Company Starch-based products for microwave cooking or heating
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods
USRE38507E1 (en) 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
US5059430A (en) * 1990-09-12 1991-10-22 Enzyme Bio-Systems Ltd. Enzyme composition for retarding staling of baked goods
JP2575919Y2 (ja) * 1990-12-12 1998-07-02 アイシン精機株式会社 車両用ドアベルトモール
GB9407104D0 (en) * 1994-04-11 1994-06-01 Dalgety Plc Process for the preparation of food ingredients
DE19529997C1 (de) * 1995-08-16 1997-04-10 Hoechst Ag Verfahren zur Inaktivierung von Carboxypeptidase Y in hirudinhaltigen Kulturbrühen
WO1997020921A1 (en) * 1995-12-07 1997-06-12 Novo Nordisk A/S Selective inactivation of enzyme activities
US6068864A (en) * 1996-07-12 2000-05-30 Kraft Foods, Inc. Method of imparting resistance to moisture and texture degradation to a baked product
US20010038855A1 (en) * 1998-06-05 2001-11-08 Desjardin Michael A. Dosage form for administering prescribed dose
AU3418400A (en) * 1999-03-30 2000-10-23 Novozymes A/S Preparation of dough and baked products
EP1350432A1 (de) 2002-04-05 2003-10-08 Puratos N.V. Verfahren zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten durch Zugabe von einer thermostabilen Protease
EP1415539A1 (de) * 2002-10-30 2004-05-06 Nestec S.A. Nahrungsmittel auf Mehlbasis enthaltend thermostabile alpha-Amylase
CN100336452C (zh) * 2005-05-12 2007-09-12 河北农业大学 超柔软面包专用粉复合酶改性剂
US8133527B2 (en) 2006-06-16 2012-03-13 Kraft Foods Global Brands Llc Production of stabilized whole grain wheat flour and products thereof
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
BR102013003688A2 (pt) * 2013-02-18 2013-10-22 Prozyn Ind E Com Ltda Processo de obtenção de melhoradores de farinhas de trigo na forma de pó que incorporam enzimas líquidas e emulsificantes líquidos previamente tratados enzimaticamente em adsorventes de grau alimentício
CA3007668A1 (en) * 2015-12-18 2017-06-22 Basf Enzymes Llc A liquid formulation of alpha-amylase
US10624356B2 (en) 2016-03-18 2020-04-21 General Mills, Inc. Refrigerated dough with extended shelf life made from white wheat flour

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1634310A (en) * 1922-07-25 1927-07-05 Jr Jokichi Takamine Process of making alpha yeast stimulant
GB315877A (en) * 1928-07-21 1930-12-18 Albert Rene Boidin Method of purification of solutions of enzymes for use in various industries and the like
US2351954A (en) * 1939-11-09 1944-06-20 Standard Brands Inc Enzymic process
US2615810A (en) * 1948-03-04 1952-10-28 Wallerstein Company Retarding the staling of bakery products
US2665215A (en) * 1949-09-30 1954-01-05 Wallerstein Co Inc Method of making bakery products and composition therefor
US2683682A (en) * 1950-02-06 1954-07-13 Research Corp Differential inactivation of enzymes
US2979440A (en) * 1957-04-03 1961-04-11 Rohm & Haas Stabilized diastatic enzyme compositions
US3026205A (en) * 1959-08-19 1962-03-20 Baxter Laboratories Inc Process of producing baked confections and the products resulting therefrom by alpha amylase
GB1012396A (en) * 1963-03-22 1965-12-08 Harold Eli Bode Improvements in or relating to dextrose-containing products
US3494770A (en) * 1966-07-19 1970-02-10 Caravan Prod Co Inc Yeast leavened bread dough composition and process of manufacture
US3527644A (en) * 1968-01-02 1970-09-08 Topscor Products Inc Enzyme activation for yeast raised doughs
US3592737A (en) * 1968-08-14 1971-07-13 Monsanto Co Purification and fractionation of protease and amylase activities in enzyme mixture
US3578462A (en) * 1969-12-02 1971-05-11 Caravan Prod Co Inc Yeast leavened bread dough composition and process of manufacture
JPS52108B1 (de) * 1971-04-19 1977-01-05
USRE28074E (en) 1973-04-30 1974-07-16 Yeast leavened bread dough composition and process of manufacture
US4010073A (en) * 1975-06-25 1977-03-01 Rohm And Haas Company Free-flowing enzyme composition
JPS5225046A (en) * 1975-08-21 1977-02-24 Kyowa Hakko Kogyo Kk Method of producing antiiaging agent for food
AU515262B2 (en) * 1976-08-05 1981-03-26 Cpc International Inc. Protease inactivated alpha-amylase preparations
US4160848A (en) * 1977-04-18 1979-07-10 Pennwalt Corporation Antistaling agent for bakery products

Also Published As

Publication number Publication date
JPS5682091A (en) 1981-07-04
AU5895780A (en) 1980-12-11
NZ193837A (en) 1983-04-12
EP0021179A3 (de) 1982-06-23
JPS6235736B2 (de) 1987-08-04
EP0021179A2 (de) 1981-01-07
CA1156507A (en) 1983-11-08
AU537459B2 (en) 1984-06-28
US4299848A (en) 1981-11-10

Similar Documents

Publication Publication Date Title
MX6278E (es) Procedimiento para la elaboracion de un sistema enzimatico modificado para inhibir el endurecimiento del pan y otros productos de panaderia
NL7807487A (nl) Gebakken deegprodukt en werkwijze voor de bereiding daarvan.
DK40078A (da) Frosne foedevareprodukter
ES492825A0 (es) Metodo para la fabricacion de productos alimenticios
SE7809659L (sv) Fodoemnesprodukter
MX5502E (es) Procedimiento para la preparacion de eteres y esteres de oximas
NO153084C (no) Fremgangsmaate for fremstilling av imiterte naeringsmiddelprodukter.
NL189388C (nl) Gebakken broodprodukt en werkwijze voor de vervaardiging daarvan.
MX4364E (es) Procedimiento para la elaboracion de pan de trigo con un contenido elevado de proteinas
IT1116321B (it) Fornello per la preparazione di cialde,frittelle e prodotti alimentari simili
BE869744A (fr) Procede de preparation de produits alimentaires
BE851557A (fr) Produits de boulangerie et specialement pain
GB2006605B (en) Installation for the sterilisation of food products
AR230832A1 (es) Productos de adicion oxalquilados de diglicidileteres y aminas y procedimiento para su preparacion
MX7285E (es) Procedimiento para la elaboracion de un sistema enzimatico modificado para inhibir el endurecimiento del pan y otros productos de panaderia
NL7805736A (nl) Werkwijze voor de bereiding van m-fenoxybenzyl-esters.
MX15188A (es) Metodo para retardar el revenido de los productos horneados.
ES488743A0 (es) Procedimiento para la conservacion de productos desnaturali-zables por la accion de microorganismos
BE872136A (nl) Werkwijze voor de bereiding van voorgekookte aardappelprodukten
ES491097A0 (es) Procedimiento para la fabricacion de un elemento calefactor para tostadores de pan
AR221275A1 (es) Un cortador rodante de masa para pasteles
NL7803420A (nl) Nieuwe 3-thia-13-trans-prostaanzuren en esters van de e, a en f reeksen en werkwijzen voor de bereiding daar- van.
NL7710444A (nl) Werkwijze voor de bereiding van dithiofosfor- zuurdiesterhalogeniden.
MX4279E (es) Un procedimiento para obtener un producto de pan de salvado quebradizo
AR216252A1 (es) Soporte acanalado para la fermentacion de masa para panificacion y similares